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La Grotta On Main

205 Main Street Unionville, Markham, ON L3R 2G8 · Restaurant, Food Take Out

Official record from York Region →

Inspection summary

La Grotta On Main has been inspected 12 times by York Region Public Health since November 27, 2024. The most recent inspection, on August 14, 2026, recorded 2 infractions.

3 of 12 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 9 infractions recorded. The higher-risk findings here relate to: Food temperature control, Handwashing and staff hygiene and Protecting food from contamination.

The number of infractions per inspection has stayed roughly the same over time.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded 6 times across 5 separate inspections, most recently on August 14, 2026. For example: Hot holding potentially hazardous food at an internal temperature of 60°C (140°F) and higher

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded 2 times across 2 separate inspections, most recently on August 14, 2026. For example: Handwashing stations are adequately equipped and accessible

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded 2 times across 2 separate inspections, most recently on February 24, 2026. For example: Food protected from potential contamination (food covered, off floor, stored on racks, sneeze guard, during display, during transport)

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded 2 times across 2 separate inspections, most recently on September 9, 2025. For example: Equipment and food contact surfaces properly maintained designed, constructed, installed, located

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on July 3, 2025. For example: Adequate protection against the entrance of pests

About this data

These results come from York Region Public Health, which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

12 inspections

  1. Compliance Inspection

    2 infractions

    • Hot holding potentially hazardous food at an internal temperature of 60°C (140°F) and higher
      • Fail to sell potentially hazardous food at an internal temperature at 60°C (140°F) and higher
    • Handwashing stations are adequately equipped and accessible
      • Fail to maintain handwashing station
  2. Re-inspection

    0 infractions

  3. Compliance Inspection

    4 infractions

    • Cold holding potentially hazardous food at an internal temperature of 4°C (40°F) and lower
      • Fail to store and maintain potentially hazardous food at an internal temperature 4°C (40°F) and lower
    • Equipment, non-food contact surfaces are maintained, designed, constructed, maintained and accessible for cleaning
    • Adjust or repair malfunctioning cooler
    • General housekeeping satisfactory
      • Fail to ensure floors are kept clean/in good repair
  4. Compliance Inspection

    3 infractions

    • Cold-holding: Equipment used for refrigeration contains accurate indicating thermometers
      • Fail to provide thermometer in refrigeration equipment
    • Food protected from potential contamination (food covered, off floor, stored on racks, sneeze guard, during display, during transport)
      • Fail to cover food to prevent contamination
    • Equipment, non-food contact surfaces are maintained, designed, constructed, maintained and accessible for cleaning
      • Fail to ensure equipment surfaces of cleanable material
  5. Re-inspection

    0 infractions

  6. Compliance Inspection

    1 infraction

    • Mechanical dishwashing: wash, rinse, sanitize and water temperature
      • Fail to sanitize utensils using a chemical solution at the minimum concentration
  7. Complaint Inspection

    3 infractions

    • Food protected from potential contamination (food covered, off floor, stored on racks, sneeze guard, during display, during transport)
      • Fail to protect food from contamination or adulteration
    • Equipment and food contact surfaces properly maintained designed, constructed, installed, located
      • Fail to use clean table cover/napkin/serviette in good repair in food service
    • General housekeeping satisfactory
      • Fail to ensure floors are kept clean/in good repair
  8. Re-inspection

    0 infractions

  9. Re-inspection

    2 infractions

    • Equipment, non-food contact surfaces are maintained, designed, constructed, maintained and accessible for cleaning
    • Adjust or repair malfunctioning cooler
  10. Compliance Inspection

    5 infractions

    • Cold holding potentially hazardous food at an internal temperature of 4°C (40°F) and lower
      • Fail to store and maintain potentially hazardous food at an internal temperature 4°C (40°F) and lower
    • Mechanical dishwashing: wash, rinse, sanitize and water temperature
      • Fail to sanitize utensils using a chemical solution at the minimum concentration
    • Equipment, non-food contact surfaces are maintained, designed, constructed, maintained and accessible for cleaning
    • Adjust or repair malfunctioning cooler
    • Adequate protection against the entrance of pests
      • Fail to maintain records of pest control measures taken
  11. Compliance Inspection

    2 infractions

    • Handwashing stations are adequately equipped and accessible
      • Fail to provide handwashing station with adequate supplies
    • General housekeeping satisfactory
      • Fail to ensure ceilings are kept clean/in good repair
  12. Compliance Inspection

    2 infractions

    • Handling/Storage of food
      • Fail to properly handle all food in a manner that prevents contamination or adulteration
    • Equipment and food contact surfaces properly maintained designed, constructed, installed, located
      • Fail to use multi-service articles suitable for intended purpose

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